Crockpot Chicken Fajita

If your evenings feel like a fast-moving conveyor belt of work, kids, laundry, and “wait—what’s for dinner?”… this Crockpot Chicken Fajita is about to become your weeknight safety net. You toss everything in, walk away, and come back to a kitchen that smells like you tried way harder than you did.

This is the kind of meal I lean on when life is loud and my energy is… let’s call it “low-battery mode.” It’s warm, a little sweet, perfectly zesty, and it practically begs to be piled into tortillas (or eaten straight out of a bowl while standing at the counter—no judgment here).

Why You’ll Love This Crockpot Chicken Fajita

• Set-it-and-forget-it comfort. Your slow cooker does the heavy lifting while you do literally anything else.
• Family-friendly flavor. Taco seasoning + Rotel + sweet honey = a fajita vibe that doesn’t punch anyone in the taste buds.
• Flexible serving. Wrap it, bowl it, salad it, nacho it. You’re the boss.
• Makes great leftovers. And honestly, it might taste even better the next day.

Ingredients You’ll Need

Here’s what goes into this Crockpot Chicken Fajita Recipe (simple, budget-friendly, and easy to find):

• 1 (10 oz) can Rotel (diced tomatoes + green chilies)
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 3 cups sliced bell peppers (cut into strips)
• ½ cup diced onion
• 2 lbs boneless, skinless chicken breasts
• ¼ cup low sodium taco seasoning
• Limes, for serving

Quick note from my kitchen: Any bell pepper colors work. I like a mix because it looks pretty and tastes slightly sweeter… but if you’ve only got green peppers, we’re still making dinner happen.

How to Make This Crockpot Chicken Fajita Recipe

You don’t need fancy steps—just a slow cooker and a tiny bit of layering magic.

1) Mix the flavor base

In a 6–8 quart crockpot, stir together:

• Rotel
• honey
• minced garlic

This becomes the saucy, flavorful “bath” that keeps your chicken tender and your peppers happy.

2) Add the veggies

Layer your sliced bell peppers and diced onion right on top of that Rotel mixture.
No need to sauté. The slow cooker will soften them into that classic fajita texture.

3) Season the chicken

Place the chicken breasts over the vegetables. Sprinkle the taco seasoning over the top and coat as evenly as you can.
(If some seasoning falls onto the peppers, that’s not a mistake—that’s a gift.)

4) Cook low and slow (or faster if life demands it)

• Low: 6–8 hours
• High: about 4 hours

The chicken should reach 165°F internal temp and be easy to pull apart.

5) Shred and mix

Use two forks (or a shredding tool if you’re fancy) to shred the chicken прямо in the crockpot. Then stir everything together so the chicken gets fully coated in that Rotel-pepper goodness.

6) Serve it up

Serve warm:

• in soft tortillas, or
• in a bowl on its own

Finish with fresh lime juice. That squeeze at the end makes the whole thing taste brighter and more “fajita-night” official.

Easy Serving Ideas (Because Tortillas Aren’t the Only Option)

If you want to stretch this meal across multiple nights (or just keep dinner exciting), try:

• Fajita tacos: Add shredded cheese, sour cream, and avocado.
• Fajita rice bowls: Serve over cilantro-lime rice or plain rice.
• Lettuce wraps: Crunchy and light—great if you’re tortilla’d out.
• Sheet-pan nachos (next-day magic): Chips + leftover chicken fajita + cheese, broil a few minutes, add jalapeños.

Tips for the Best Slow Cooker Fajitas

A few little tricks that make a big difference:

• Don’t add extra liquid. Rotel gives plenty of moisture. Extra broth can make it soupy.
• Slice peppers a bit thicker if you don’t want them super soft after 8 hours.
• If it looks too juicy, leave the lid off for 10–15 minutes on high and let it thicken a bit.
  (And if it doesn’t thicken? Congratulations—you just made extra sauce for rice.)
• Taste before serving. Taco seasoning varies by brand. If you want more kick, add a pinch more seasoning or a dash of chili powder at the end.

A Little Real-Life Note From My Kitchen

I first made a version of this on one of those weeks where every day felt like it had three Mondays inside it. I needed dinner to basically cook itself—no stirring, no babysitting, no “why is the pan smoking?” drama.

When I lifted the crockpot lid later, the smell alone felt like a cozy reset. It’s now one of my go-to “life is busy but we still deserve good food” meals. And yes, I have absolutely served it with tortilla chips when we ran out of tortillas. We adapt. We thrive.

FAQs About Crockpot Chicken Fajita

Dinner Just Got Easier (And Tastier)

If you’re craving a meal that feels like comfort food and a productivity win, this Crockpot Chicken Fajita is it. It’s warm, flavorful, flexible, and the kind of recipe that makes you feel like you have your life together—at least for one delicious moment.

Make it once, and I promise you’ll start keeping Rotel and taco seasoning around “just in case.” Because when a Crockpot Chicken Fajita Recipe can save a hectic night this easily… it earns a permanent spot in the dinner rotation.

Keep the Tex-Mex Vibes Going (More Easy Dinner Wins)

• If you loved the saucy, peppery goodness in this Crockpot Chicken Fajita, you’ll probably want to try my Slow Cooker Chicken Enchiladas next—same cozy comfort, just wrapped up and baked into pure weeknight happiness.
• Want a quick side that soaks up every last drop of that Rotel-taco-seasoning magic? Pair fajitas with Rotel Mexican Rice for a “why does this taste like restaurant food?” moment at home.
• If your family is in their “tacos every day” era (same), add Crock Pot Beef Tacos to your rotation—another dump-and-go favorite that keeps dinner stress low and compliments high.
• And for a fun, crowd-pleasing twist when you’re craving Tex-Mex but want something a little different, bookmark Taco Pizza—it’s the kind of dinner that makes everyone wander into the kitchen like, “Wait… what smells so good?”

Made it? Tap the ⭐ stars below to rate this recipe—it helps other busy cooks find it!
And if you have a sec, leave a quick comment with your twist (tortillas, bowls, nachos… I wanna know!).

Crockpot Chicken Fajita

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• Author: Mounia
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x

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Description

This Crockpot Chicken Fajita Recipe is a dump-and-go dinner with tender shredded chicken, sweet peppers, Rotel, and taco seasoning—perfect for easy tacos or bowls with fresh lime.

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Ingredients

Scale 1x2x3x

• 1 (10 oz) can Rotel (diced tomatoes & green chiles)

• 1 tablespoon honey

• 1 tablespoon minced garlic

• 3 cups bell peppers, sliced into strips

• 1/2 cup onion, diced

• 2 lbs boneless skinless chicken breasts

• 1/4 cup low sodium taco seasoning

• Limes, for serving

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Instructions

1. In a 6–8 quart crockpot, mix Rotel, honey, and minced garlic.

2. Add bell peppers and onion over the Rotel mixture.

3. Place chicken breasts on top and sprinkle evenly with taco seasoning.

4. Cook on LOW 6–8 hours or HIGH 4 hours, until chicken reaches 165°F and shreds easily.

5. Shred chicken with forks and stir everything together.

6. Serve warm in tortillas or bowls with a squeeze of fresh lime.

Notes

For less heat, use mild Rotel.

Want thicker juices? Remove the lid for 10–15 minutes on HIGH after shredding.

Great for meal prep: store leftovers in the fridge 3–4 days or freeze up to 2–3 months

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Tex-Mex / Mexican-American

Nutrition

• Serving Size: 1/8 of recipe (about 1 cup filling)
• Calories: ~184 kcal
• Sugar: ~5.6 g
• Sodium: ~541 mg
• Fat: ~3.3 g
• Saturated Fat: ~0.9 g
• Unsaturated Fat: ~2.4 g
• Trans Fat: 0 g
• Carbohydrates: ~9.9 g
• Fiber: ~1.4 g
• Protein: ~26 g
• Cholesterol: ~66 mg